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Danish Turkey Dumpling Soup

This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. —Karen Sue Garback-Pristera Albany, New York
  • Total Time
    Prep: 35 min. Cook: 3 hours
  • Makes
    6 servings (about 2 quarts)


  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 9 cups water
  • 3 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 medium turnip, peeled and diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 tablespoon minced fresh parsley


  • Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  • Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender.
  • For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley.
  • Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts
1-1/2 cups: 202 calories, 10g fat (5g saturated fat), 92mg cholesterol, 1238mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 6g protein.

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  • jmortimer
    Dec 18, 2014

    Doubled this recipe and took to Monday night football event. Most loved it and came back for more. Substituted some butternut squash and mushrooms for the turnip and cooked in a large cast iron dutch oven. We will save this for use on another occasion

  • laura ashby
    Nov 25, 2012

    This was my Grandmother's recipe too, except for the Baking Powder addition, and allowing the dumplings to cook for 20 minutes. What a huge difference it made! I loved it as it was, but with cooking the dumplings longer, made them enormous and cooked (I tend to like them al dente!) My husband LOVES them now, even asked for seconds. DELICIOUS! I suppose it helps being part Danish to understand that these are a little different than the American versions! They bring back MANY happy memories of mom and grandma making them over the years.

  • EleanorH
    Oct 17, 2010

    I don't know what the other reviewer did wrong but I have been making this soup for 20 years and the dumplings are the best part of the soup. I give it 5 stars.

  • letafm41
    Sep 16, 2008

    The soup is good , the dumplings are awfull . just make a drop dumplin out of flour butter milk and 1 egg, beat well and drop on top of soup, let cook 5 min in covered pot . Enjoy!